Alright, I have to be honest about this dish—I didn’t like it.
I know what you’re thinking. If I didn’t like it, what the heck am I doing posting it? Well, it’s a good recipe, an amazing recipe even, but it’s pretty…uh…turnip-y. And I’m just not a turnip fan.
Have you ever been able to appreciate a delicious recipe without actually liking it? That’s how I feel about this gratin. At first bite, I thought, “Wow, this is really incredible! The sweetness of the sweet potatoes balances out the tang of the turnips. Awesome!” But by bite three, I was like, “Okay. Whoa. Step back turnip. You and I aren’t that close.”
I’ve been trying to change my turnip-hating ways with a variety of methods, but still no luck. And if this beautiful, creamy, cheesy gratin with turnips didn’t turn me into a turnip fan, I’m not sure anything will. Which is a total bummer because turnips are easy to grow and store well. But there’s no point in growing a veggie that you don’t like. Womp. Womp.
I try not to hate on any food, but sometimes, you just have to accept that you just aren’t meant to be in love with something. And turnips and I, we aren’t in love.
But if you like turnips, this gratin will make you flip your lid.
I actually can’t wait to make this exact dish, but swap out the turnips for Yukon Gold potatoes. The sauce was so flavorful and the cheese combo was absolutely perfect. And I have a soft spot in my heart for the potato and sweet potato combo. You turnip fans out there, you enjoy this one.